Some Chemical, Physical and Sensory Properties of Muffin Cakes with Blueberries (Vaccinium sp.)

Year 2017, Volume: 15 Issue: 2, 130 - 138, 11.08.2017

Fatma Işık Ünkan Urgancı Figen Turan

https://doi.org/10.24323/akademik-gida.333664

Cited By: 8

Abstract

Blueberries (Vaccinium corymbosum L.) are considered to be a part
of a healthy diet owing to their content of phenolic compounds and dietary
fiber. In this study, blueberries (8, 16 and 24%) were added to muffin cake
mixes and the effects of blueberries addition to some chemical, physical and
sensory properties of cakes were investigated. The soluble dietary fiber,
insoluble dietary fiber, total dietary fiber, total phenolic contents and
antioxidant activity values of cakes increased by an increase in the amount of
blueberries in cake formulations (p<0.05).
Soluble, insoluble and total dietary fiber contents of control cakes were 0.94,
0.21 and 1.15% respectively and these contents increased to 2.81%, 3.47% and
6.28% in cakes with 24% blueberries. Total phenolic contents and antioxidant
activity values of were 44.97 mg GAE/ 100g and 2.3 µmol TE/ 100g in control
cakes and 107.14 mg GAE/ 100g and 18.22 TE/ 100g in cakes with 24% blueberries,
respectively. Crust L and b values of cakes reduced (p<0.05) by
an increase in the blueberries contents of cakes while crust a value was not affected (p>0.05). On
the other hand, crumb a value
increased (p<0.05) by the addition of blueberries while crumb L and b values were decreased (p<0.05). Cakes with 24% blueberries had
lower (p<0.05) specific volumes than others, and volume index values
decreased (p<0.05) by increasing blueberries contents in cakes. All cakes
had similar (p>0.05) symmetry and uniformity indices. Although the samples liked
equally (p>0.05) by the panelists in terms of overall acceptability, cakes with
24% blueberries had lower (p<0.05) scores in texture and chewiness. In
conclusion, it is recommended not to exceed 24% blueberries content in cake
formulations.

Keywords

Cake, Blueberries, Antioxidant activity, Dietary fiber, Sensory

Yaban Mersini İlaveli Muffin Keklerin Bazı Kimyasal, Fiziksel ve Duyusal Özellikleri

Abstract

Yaban mersini (Vaccinium sp.),
antioksidan aktiviteye katkı sağlayan fenolik maddeler ve diyet lifi yönünden
zengin bir meyve çeşidi olması nedeniyle sağlıklı diyetin bir parçası olarak
kabul edilmektedir. Bu çalışmada muffin keklere, miks ağırlığı üzerinden %8,
%16 ve %24 oranlarında yaban mersini ilave edilmesinin keklerin bazı kimyasal,
fiziksel ve duyusal özellikleri üzerine etkileri incelenmiştir. Çalışmada yaban
mersini ilavesiyle keklerin çözünür, çözünmeyen ve toplam diyet lifi, toplam
fenolik madde ve antioksidan aktivite değerlerinde önemli (p<0.05) artışların
olduğu bulunmuştur. Çözünür, çözünmeyen ve toplam diyet lifi oranları kontrol
keklerde sırasıyla %0.94, %0.21 ve %1.15 iken %24 yaban mersini ilaveli
keklerde sırasıyla %2.81, %3.47 ve %6.28’e yükselmiştir. Toplam fenolik madde
ve antioksidan aktivite değerleri de kontrol kekler için sırasıyla 44.97 mg
gallik asit eşdeğeri (GAE)/ 100g ve 2.3 µmol Trolox eşdeğeri (TE)/ 100g, %24
yaban mersini ilaveli kekler için ise 107.14 mg GAE/ 100g ve 18.22 TE/ 100g
olarak tespit edilmiştir. Yaban mersini oranındaki artış keklerin dış L ve b
renk değerlerinde azalmaya (p<0.05) neden olurken a değerinde önemli bir değişim saptanmamıştır. İç renkte ise keke
ilave edilen yaban mersini oranı arttıkça L
ve b değerlerinin yine azaldığı, a değerinin ise arttığı (p<0.05) tespit
edilmiştir. Çalışmada %24 yaban mersini ilaveli kekin spesifik hacim değerinin
diğerlerinden önemli derecede (p<0.05) düşük olduğu, ilave edilen yaban
mersini oranı arttıkça keklerin hacim indeksi değerlerinin önemli derecede (p<0.05)
azalma gösterdiği de tespit edilmiştir. Tüm keklerin simetri indeksi ve uniformite
indeksi değerleri ise benzer bulunmuştur (p>0.05). Genel beğeni açısından
tüm kekler benzer (p>0.05) puanlar almış olsalar da %24 yaban mersini
ilaveli keklerde tekstür ve çiğnenebilirlik puanlarında meydana gelen önemli (p<0.05)
düşüşten dolayı yaban mersini ilave oranında %24’ün üzerine çıkılmaması tavsiye
edilebilir.

Keywords

Kek, Yaban mersini, Antioksidan aktivite, Diyet lifi, Duyusal

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